When I asked Mike what he wanted to do for his birthday dinner last weekend, he texted me back a one word response: “Chili.” Instead of making this recipe, which has been receiving some rave reviews lately, I decided to switch it up a bit. Enter my new favorite food. Sweet potatoes. Chili lovers, brace yourself.
Ingredients
(Inspired by Cookie + Kate’s Vegetarian recipe)
1 red bell pepper, chopped
1 green bell pepper, chopped
2 sweet potatoes, cubed
3 carrots, chopped
1 red onion, chopped
1 12-oz. can crushed tomatoes
3 cups low-sodium vegetable broth
2 cups water
1 package ground turkey
1 can black beans
1 can kidney beans
4 cloves garlic, chopped
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon cayenne pepper (more if you like it hot!)
2 teaspoons ground coffee
Dash of cinnamon
Salt and pepper to taste
Olive oil
Start by cooking up the turkey with a little garlic and olive oil. Set aside.
In a large pot or dutch oven, sautée the red onions and garlic in a drizzle of olive oil over medium heat. Once the onions are translucent, throw in the rest of the veggies. Stir occasionally so everyone gets fair share at the heat!
Add in the canned goods (strain and rinse the beans first!), spices and turkey after the vegetables are lightly browned. Stir, reduce the heat and cover. Now it’s a waiting game…the more patient you are, the better it will be! Give it at least an hour to thicken up and for the sweet potatoes to soak up all the yummy flavors.
Once the chili is all hearty and ready, it’s time to serve! Top with sour cream or plain Greek yogurt (for a healthy swap!), cheese, sliced avocado, green onions, etc. I spooned mine into hefty mug for easy indulging, curled up on the couch in front of the Giants game. Who’s ready for the Super Bowl? ME! Boyfriend will be working on the sidelines. SO JEALOUS. My plans are still up in the air.
What’s your favorite game grub? How do you put a health spin on it?
Sprinkled with Love,
Lauren
